Add the onion to a saucepan and sauté for a minute. Add the quinoa and cook until toasty. Add the curry powder, cumin and cardamom and toast for 30 seconds. Add the broth, 1 chopped apple, cherries and apple juice. Bring to a boil. Cover, reduce heat to a simmer and cook for 12 minutes on the heat. Remove from heat, and let sit for 5 minutes. Fluff, adding remaining apple and almonds. Taste and add salt and pepper. Garnish with chopped parsley or cilantro, if desired. Serve hot, warm, room temperature or chilled.